Soyaki Chicken

Go Back

Recipe Image

Equipment

Instruction Images

Notes

Soyaki Chicken is a flavorful dish that blends the savory depth of soy sauce with the sweetness of brown sugar and tangy vinegar, resulting in a mouthwatering marinade that coats the chicken beautifully. This simple yet delicious recipe is quick to prepare and perfect for a weeknight dinner or meal prep. Whether you grill, bake, or pan-sear, the marinade creates a crispy exterior with a juicy, tender interior. The dish is incredibly versatile and can be served with a variety of sides, making it an easy favorite for any meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Asian Fusion

Calories: 280

Ingredients Equipment Method Notes

Ingredients

4 boneless skinless chicken breasts (or thighs)
1/4 cup soy sauce low-sodium preferred
2 tablespoons brown sugar light or dark
2 tablespoons rice vinegar
2 cloves garlic minced
1 tablespoon fresh ginger grated
1 tablespoon sesame oil
1 tablespoon vegetable oil for cooking
Optional toppings: Green onions sesame seeds, or red pepper flakes

Equipment

Medium-sized mixing bowl
Whisk or spoon (for mixing the marinade)
Resealable plastic bag or shallow dish (for marinating)
Grill, skillet, or oven (for cooking)
Meat thermometer (optional, for checking internal temperature)

Method

Make the Marinade: Mix soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a bowl.
Marinate the Chicken: Place chicken in a dish, pour marinade over it, and refrigerate for at least 30 minutes.
Cook the Chicken: Cook the chicken on the grill, in a skillet, or in the oven until fully cooked.
Rest and Serve: Let the chicken rest for 5 minutes, then serve.

Notes

Substitutions: You can substitute the chicken breasts with thighs for a juicier, more flavorful option. For a gluten-free version, use tamari or coconut aminos in place of soy sauce.
Marinating: If you're in a rush, marinating the chicken for at least 30 minutes will still yield great flavor. However, marinating for a few hours or overnight will deepen the taste.
Storage: Store leftover soyaki chicken in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months. When reheating, add a splash of water or broth to keep the chicken moist.
Extra Flavor: For an added kick, try incorporating a little sriracha or chili garlic sauce into the marinade. You can also drizzle the reserved marinade over the chicken after cooking for more flavor.